Investigation of microbial contamination in a chicken slaughterhouse environment

Song, Xiangyu; Wang, Huhu; Xu, Xinglian

doi:10.1111/1750-3841.15842

Cited by 18 publications

(7 citation statements)

References 60 publications

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“…The procedures of DNA extraction and PCR amplification were described as previous [27,28]. Briefly, Microbial DNA was extracted from the fecal and oral samples using the EZNA ® Stool DNA Kit (Omega Bio-tek, Norcross, GA, USA) according to the manufacturer's protocols.…”

Section: Dna Extraction and Pcr Amplificationmentioning

confidence: 99%

Characterization of the bacterial microbiota in different gut and oral compartments of splendid japalure (Japalura sensu lato)

Tian

Luo

et al. 2022

BMC Vet Res

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Background Gut and oral microbes form complex communities and play key roles in co-evolution with their hosts. However, little is understood about the bacterial community in lizards. Results In this study, we investigated the gut and oral bacterial communities in Japalura sensu lato from Sichuan Province, China, using 16S rRNA gene sequencing. Results showed that Bacteroidota (36.5%) and Firmicutes (32.8%) were the main phyla in the gut, while Proteobacteria, Bacteroidota, Firmicutes, and Actinobacteriota were the dominant phyla in the oral cavity. 16 S rRNA sequencing analysis of fecal samples showed that: (1) Bacteroidota was the most abundant in Japalura sensu lato, which was different from the bacterial community of insectivorous animals; (2) Bacteroidota, Firmicutes, Actinobacteriota, Fusobacteriota, and Cyanobacteria were the most abundant phylum in Japalura sensu lato. (3) Proteobacteria was the dominant phylum in Japalura sensu lato and other domestic insectivorous lizards (Shinisaurus crocodilurus, Phrynocephalus vlangalii, and Takydromus septentrionalis); (4) Comparing with the bacterial community of Shinisaurus crocodilurus, Phrynocephalus vlangalii, Takydromus septentrionalis, Liolaemus parvus, L. ruibali, and Phymaturus williamsi, Desulfobacterota was uniquely present in the gut of Japalura sensu lato. 16 S rRNA sequencing of oral samples showed that Chloroflexi and Deinococcota phyla were enriched in the oral cavity, which may have a significant influence on living in extreme environments. Conclusions Thus, based on 16 S rRNA sequencing analysis of the community composition of the gut and oral microbiomes, this study firstly represents a foundation for understanding the gut and oral microbial ecology of Japalura sensu lato, and constitutes a detail account of the diversity of the microbiota inhabiting the gut and oral cavity of Japalura sensu lato. Further researches will continue to reveal how gut and oral microbial communities may be impacting the ecology and evolution of lizards.

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Section: Dna Extraction and Pcr Amplificationmentioning

confidence: 99%

Characterization of the bacterial microbiota in different gut and oral compartments of splendid japalure (Japalura sensu lato)

Tian

Luo

et al. 2022

BMC Vet Res

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“…The abundance that was observed on the abundant phylum level resonates with similar studies [ 20 , 28 ]. The differences in the dominant organisms from earlier studies point to differences in abattoir mechanization, levels of personnel hygiene, the uniformity of the chicken slaughter with regard to size and age, and the prevailing season/weather conditions [ 29 ]. Halobacterota phylum was the most abundant archaeal phylum, and the results also identified the Parabasalia phylum.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, low temperatures and chemical decontamination during the chilling decreased the richness but did not significantly impact the Shannon indices of the chiller waters [ 30 ]. The season has been reported to significantly influence the alpha diversity, with more complex bacterial community structures being recovered during the washing and chilling water in the summer [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

“…This confirmed that biases other than the sampling points do not significantly influence both the abundance-weighted and unweighted matrices. The beta diversity, using nMDS, has previously revealed significant dissimilarities between the diversity of the bacterial communities that were collected from the different processing water samples [ 28 , 29 ].…”

Section: Resultsmentioning

confidence: 99%

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The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

et al. 2023

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The high organic content of abattoir-associated process water provides an alternative for low-cost and non-invasive sample collection. This study investigated the association of microbial diversity from an abattoir processing environment with that of chicken meat. Water samples from scalders, defeathering, evisceration, carcass-washer, chillers, and post-chill carcass rinsate were collected from a large-scale abattoir in Australia. DNA was extracted using the Wizard® Genomic DNA Purification Kit, and the 16S rRNA v3-v4 gene region was sequenced using Illumina MiSeq. The results revealed that the Firmicutes decreased from scalding to evisceration (72.55%) and increased with chilling (23.47%), with the Proteobacteria and Bacteroidota changing inversely. A diverse bacterial community with 24 phyla and 392 genera was recovered from the post-chill chicken, with Anoxybacillus (71.84%), Megamonas (4.18%), Gallibacterium (2.14%), Unclassified Lachnospiraceae (1.87%), and Lactobacillus (1.80%) being the abundant genera. The alpha diversity increased from scalding to chilling, while the beta diversity revealed a significant separation of clusters at different processing points (p = 0.01). The alpha- and beta-diversity revealed significant contamination during the defeathering, with a redistribution of the bacteria during the chilling. This study concluded that the genetic diversity during the defeathering is strongly associated with the extent of the post-chill contamination, and may be used to indicate the microbial quality of the chicken meat.

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“…The environmental conditions of poultry processing plants, such as high humidity, can exacerbate contaminant levels and contribute to biofilm production (Chuah et al., 2018; García‐Sánchez et al., 2019). Chicken meat is highly perishable, and cross‐contamination among chicken carcasses or from the production environment may decrease the shelf‐life (Cerveny et al., 2009; Song et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Chowdhury

Ashrafudoulla

Mevo

et al. 2023

Comp Rev Food Sci Food Safe

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Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants.To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.

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Investigation of microbial contamination in a chicken slaughterhouse environment

Cited by 18 publications

References 60 publications

Characterization of the bacterial microbiota in different gut and oral compartments of splendid japalure (Japalura sensu lato)

Characterization of the bacterial microbiota in different gut and oral compartments of splendid japalure (Japalura sensu lato)

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

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